≥99% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Room temperature Ships Normal Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 6 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
Product introduction
2-Ethyl-3-methylpyrazine has been identified as a volatile flavor component in roasted cocoa beans, potato chips, roasted sesame seed and roasted parsley. This odor-active pyrazine compound is typically found in roasted foods due to Maillard reaction and pyrolysis of serine and threonine.
| Pubchem Sid | 488183044 |
|---|---|
| Pubchem Sid Url | https://pubchem.ncbi.nlm.nih.gov/substance/488183044 |
| Canonical Smiles | CCC1=NC=CN=C1C |
| IUPAC Name | 2-ethyl-3-methylpyrazine |
| InChIKey | LNIMMWYNSBZESE-UHFFFAOYSA-N |
| INCHI | 1S/C7H10N2/c1-3-7-6(2)8-4-5-9-7/h4-5H,3H2,1-2H3 |
| Isomeric SMILES | CCC1=NC=CN=C1C |
| WGK Germany | 3 |
| RTECS | UQ3335000 |
| UN Number | 1993 |
| Molecular Weight | 122.17 |
| Reaxy-Rn | 956775 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=956775&ln= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →Taxonomy Tree
| Kingdom | Organic compounds |
|---|---|
| Superclass | Organoheterocyclic compounds |
| Class | Diazines |
| Subclass | Pyrazines |
| Intermediate Tree Nodes | Not available |
| Direct Parent | Pyrazines |
| Alternative Parents | Heteroaromatic compounds Azacyclic compounds Organopnictogen compounds Organonitrogen compounds Hydrocarbon derivatives |
| Molecular Framework | Aromatic heteromonocyclic compounds |
| Substituents | Pyrazine - Heteroaromatic compound - Azacycle - Organic nitrogen compound - Organopnictogen compound - Hydrocarbon derivative - Organonitrogen compound - Aromatic heteromonocyclic compound |
| Description | This compound belongs to the class of organic compounds known as pyrazines. These are compounds containing a pyrazine ring, which is a six-member aromatic heterocycle, that consists of two nitrogen atoms (at positions 1 and 4) and four carbon atoms. |
| External Descriptors | Not available |
Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Date | Item |
|---|---|---|---|
 K1414004 | Certificate of Analysis | May 20, 2026 | E105685 |
| G2203232 | Certificate of Analysis | Apr 03, 2026 | E105685 |
| G2203262 | Certificate of Analysis | Apr 03, 2026 | E105685 |
| G2522025 | Certificate of Analysis | Jun 11, 2024 | E105685 |
| H2421323 | Certificate of Analysis | Jun 11, 2024 | E105685 |
| H2421325 | Certificate of Analysis | Jun 11, 2024 | E105685 |
| L2404080 | Certificate of Analysis | Jun 11, 2024 | E105685 |
| D2310302 | Certificate of Analysis | Jun 09, 2022 | E105685 |
| D2310319 | Certificate of Analysis | Jun 09, 2022 | E105685 |
| G2203263 | Certificate of Analysis | Jun 09, 2022 | E105685 |
| Refractive Index | 1.503 |
|---|---|
| Flash Point(°F) | 134°F |
| Flash Point(°C) | 57°C |
| Boil Point(°C) | 57 °C/10 mmHg |
| Molecular Weight | 122.170 g/mol |
| XLogP3 | 1.100 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 1 |
| Exact Mass | 122.084 Da |
| Monoisotopic Mass | 122.084 Da |
| Topological Polar Surface Area | 25.800 Ų |
| Heavy Atom Count | 9 |
| Formal Charge | 0 |
| Complexity | 83.000 |
| Isotope Atom Count | 0 |
| Defined Atom Stereocenter Count | 0 |
| Undefined Atom Stereocenter Count | 0 |
| Defined Bond Stereocenter Count | 0 |
| Undefined Bond Stereocenter Count | 0 |
| The total count of all stereochemical bonds | 0 |
| Covalently-Bonded Unit Count | 1 |
| 1. Shibin Deng, Yun Zhai, Heping Cui, Khizar Hayat, Xiaoming Zhang, Chi-Tang Ho. (2022) Mechanism of Pyrazine Formation Intervened by Oxidized Methionines during Thermal Degradation of the Methionine–Glucose Amadori Compound. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:36342227] [10.1021/acs.jafc.2c06458] |
| 2. Xianli Gao, Junke Zhang, Joe M. Regenstein, Yiyun Yin, Cunshan Zhou. (2017) Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment. FOOD RESEARCH INTERNATIONAL, [PMID:29579914] [10.1016/j.foodres.2017.12.063] |
| 3. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2014) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, [PMID:25148982] [10.1016/j.foodchem.2014.06.057] |
| 4. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao. (2013) Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. FOOD CHEMISTRY, [PMID:24128458] [10.1016/j.foodchem.2013.07.072] |
| 5. Che Shen, Wenxi Qi, Yi Zhang, Ran Wang, Qi Jin, Kezhou Cai, Bo Wang, Dengyong Liu. (2025) Decoding aroma perception of grilled lamb skewers: an EEG-MambaFusionNet framework integrating TDS and GC-IMS. FOOD CHEMISTRY, [PMID:41443075] [10.1016/j.foodchem.2025.147676] |
| 6. Shuge Yuan, Yahui Liu, Jinglin Yu, Ping Yang, Wei Yong, Zongxu Zhao, Tianyang Guo, Huanlu Song. (2025) Molecular sensory insights into odor activity and formation pathway of volatile compounds across roasting degrees in coffee beans. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2025.107712] |
